Aloo or Potato is a vegetable that every kid and adult loves to eat every single day. Somehow I was not a big fan growing up as there were so many variety of vegetables to choose from growing up back in India. Later on when I started to notice the versatility of this vegetable I really started to appreciate it more and more. The umpteen variety of dishes that could be made from this vegetable is something to be awed at. It is is rich carbohydrates, Potassium and Vitamin B. You don’t have to make anything complicated to enjoy this vegetable; something as simple as baking it and sprinkling with salt and pepper is enough to relish this wonderful vegetable. I call aloo sabzi as “quintessential every household food”. Of course, the preparation is different in every household and today, I will share my version.

Boil aloo and cut in cubes. Puree tomato, onion, ginger garlic. In a pan, heat oil and add the chillies and jeera. Add the tomato/onion puree, masala and saute well until oil separates. Add some water to increase the gravy. Optionally you can also add some milk. If the tartness is less in the gravy, add some beaten yogurt mixture. Allow it to boil, add the aloo and salt. Mix well. You can also squeeze some lime or lemon juice or even amchur powder. Serve hot with Chappatis or Rotis or Naan bread or Tortillas or simply bread.